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Fettuccine Tartufate with Portobello Mushrooms and Truffle
Source: Author: Published date: 2008-04-11

plush and lush, this dish finds detailed expression with the exotic addition of truffles and truffle paste (existing at subject food). Looking to lessen up? Halve the cream or assess to bite.

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2 Tbsp (30 mL) truffle oil 本文来自织梦

1 shallot, chopped

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From now until the now until the end of this article, take the time to think about how all of this information can help you.

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2 portobello mushrooms, sliced cracked, no stems

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1/4 cup (60 mL) dry porcini mushrooms, drenched, keep water

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2 cups (500 mL) 35% cream copyright dedecms

2 Tbsp (30mL) truffle paste

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Pinch brackish

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Pinch pallid scatter

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2 Tbsp (30 mL) astute, chopped

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4 portions fettuccine, cooked 织梦好,好织梦

1/4 cup (60 mL) grated Reggiano parmesan

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In method-large saucepan saut truffle oil and shallots for two action. Add sliced portobello and saut awaiting gentle, about 4 action. Add porcini water and chopped porcinis. Add cream and degrade by one third. Add truffle paste, brackish, scatter, and astute. Toss with cooked pasta and Reggiano. Serves 4.

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